Federal Regulating Bodies
The USDA's Food Safety and Inspection Service (FSIS)
-think meat and poultry division
-inspects all meat and poultry from slaughter to production, used in all comerce (interstate, intrastate, and foreign)
-inspects egg products, processing plants and requires pasteurization
-Honey is a source: do not give to infants or inadequate immune system
-spoils in low acid foods, improperly canned foods, vacuum packed foods, smoked/salted fish/ cooked root veggies
-Defining symptoms: 4-36 hrs, paralysis, difficulty swallowing, slurred speech, may be fatal
-Clostridium Botulinum
-found in GI of humans and animals, water, soil: spread by food handlers
-raw and undercooked meat, poultry, eggs, raw dairy, seafood, melons
-symptoms: 6-48 hrs, NV, fever, last 2-3 days
-Salmonella
Food Safety Modernization Act (FSMA)
-FDA focus more on PREVENTING doos safety problems
3 most common chemicals used in sanitizing surfaces
1. Chlorine solution (50-90 ppm, pH <8)
2. Iodine (912.5-25 ppm, pH <5)
3. Quaternary ammonia (150-400 ppm, pH 7)
U.S. Department of Commerce and National Marine Fisheries Services (NMFS)
-inspects fishing vessels seafood processing plants, and retail for federal standards
-found in humans: nose, hands, cuts, sores, GI
-resists drying, freezing: not destroyed by cooking
-Defining symptoms: 1-7hrs, NVD, no fever
-found in human and animal GI tract, unwashed veggies/fruits
-hot dogs, deli meats, cold cuts, coleslaw, raw milk, soft cheese
-symptoms: may cause harm to fetus, flu-like symptoms, encephalitis, meningitis
-Listeria Monocytogenes
Food Recall: Class I, II, & III and the probability of death or health consequences
-Class I: reasonable probability that eating the food will cause health problems or death
-Class II: remote probability of causing health problems or death
-Class III: will not cause health problems or death
Most state and local codes require immersion in chemical solutions for at least ____ seconds using water above ____ degrees
Most state and local codes require immersion in chemical solutions for at least 60 seconds using water above 75 degrees
Dept. of Health and Human Sevices (DHHS)
-concerned with diseases transmitted through shell fish, milk, vending machines, and restaurants
-requires pasteurization of milk
-symptoms: NVD abd pain
-Clostridium Perfingens
-One of the more common causes of gastroenteritis
-GI tract of cattle, sheep, pigs, poultry, found in raw or under cooked meat poultry, raw milk, raw veggies
-Symptoms: 3-5 days, abd pain, bloody diarrhea
-Campylobacter Jejuni
T/F: employees should were clean cloths with hair restraints, jewelry is discouraged, wash hands for 20 seconds, use and change disposable gloves often, stay home if you are sick
true
Classes of fires (A, B, C)
A. ordinary combustible materials, wood, paper, cloth
B. flammable liquids, gases, greases
C. live electrical fires
The CDC
-Pulsenet: early warning system for foodborne disease outbreaks
-Foodnet: trends of foodborne diseases
-meats, milk, veggies, fish (diarrheal symptoms)
-symptoms: 30 min-6 hrs emetic, 6-15 hrs diarrheal
-bacillus cereus
-from raw or undercooked seafood
-fever. vomiting, cramps, diarrhea, yields norovirus
-vibrio
Standard Operating Procedures (SOPS)
-step-by-step instructions for routine tasks, documentation is a prerequisite for the quality control analysis model of HACCP
multi-purpose dry chemical vs class K
multi-purpose dry chemical: can be used on class ABC fires
Class K: used for commercial kitchens/ high temps
FDA and Center for Food Safety and Applied Nutrition (CFSA)
-inspects all domestic and imported food EXCEPT meat, fish, poultry, eggs (food, drug, cosmetic act)
-inspects processing factories, raw materials, labeling
-monitors interstate shipping of shellfish
-prohibits misbranding and adulteration
food intoxications
-illness caused by toxin in food prior to consumption
Food borne infections
-activity of bacteria carried by food into GI tract
Hazard Analysis Critical Control Point (HACCP) 7 principles:
1) Conduct hazard analysis 2) Determine CCP 3) Establish critical limits 4) Monitoring procedures 5) Corrective action 6) Verification procedures 7) Record keeping and documenting protocols
Occupational safety and health act (OSHA)
-minimum safety standard, record keeping of accidents and illnesses
-inspection of facilities, fire extinguishers, handrails on stairs, lighted passageways, first-aid supplies, etc